Dumplin' is one of those compelling books you can devour in one sitting. On the other hand, between the body image issues, Willowdean's grief and frustration with her mother, and the small-town Texas setting, there's a lot to unpack. So why not put on a tiara, cue up the Dolly Parton, and pour yourself a glittery champagne cocktail, exactly the color of Will's "approved" red dress?
This cocktail is simple, but what really makes it stand out is the "crown" of edible glitter on the rim. Edible glitter is available on Amazon or anywhere else you might find cake decorating supplies. It's perfectly food-safe and tastes like sugar, and the effect is worth the ten extra seconds it will take (unless you're melting in the Texas summer).
Be on the lookout for Cherry Heering, a slightly spiced cherry liqueur. It's richer than kirsch, and adds a touch of sweetness to the tart cherry juice. You top with brut champagne, add a few dashes of bitters, and soon you'll be sashaying down the runway with your own band of lovely misfit friends. As Posh's favorite lady says, "it's hard to be a diamond in a rhinestone world," but this cocktail will make it a lot easier.
A DIAMOND IN A RHINESTONE WORLD
- .5 oz Cherry Heering (not kirsch)
- .5 oz tart cherry juice (Trader Joe's has a good bottle for $3.99. Try to get 100% cherry juice.)
- Approximately 5 oz champagne
- Angostura bitters
- Edible glitter, for rim
- Honey (for glitter rim)
- Lemon (optional)
Pre-chill your ingredients for best results.
For edible glitter rim: spread a small amount of honey on a plate or in a ramekin (I used ramekins), and the edible glitter on a separate plate or ramekin. Gently dip the rim of the glass into the honey so that just the rim is coated. Dip glass into edible glitter until the rim is coated (see above). If you use too much honey, the glitter may drip down--but hey, let the glitter fall where it may!
Add Cherry Heering and cherry juice to a large champagne flute (one that holds six ounces is best, although if you like your cocktails sweeter, smaller glasses will work). Slowly pour the champagne in so that it doesn't overflow (about five ounces is good, but 3.5 will also work--I use a kitchen scale for best results). Stir very gently. Top with 2-3 dashes angostura bitters and a squeeze of lemon, if desired. Serve immediately. And...